This soup uses some ingredients that are readily available year-round. Spaghetti squash receives its name from the fact that its flesh separates into long strands, resembling spaghetti, when it is cooked. This squash is a good source of manganese (aids in absorption of calcium and regulation of blood sugar), fiber (helps you to fill fuller for a longer time), vitamin C, vitamin A, and vitamin K. Adding barley to the soup helps to improve the consistency of the soup. Barley itself is a very good source of fiber and selenium, as well as phosphorus, copper and manganese.
Well, these sure are great reasons to make this Spaghetti Squash with Barley Soup!Total Time: 3.5 hours
4 lbs. Spaghetti squash
2 oz. dried barley
4 pieces of dried figs
3 pieces of dried dates
15g South (sweet) almonds
10g North (bitter) dried almonds
8 oz. lean pork loin, sliced
1 piece of dried tangerine peel
3 slices of ginger, peeled
7 quarts water
Salt to taste (approx. 1 tsp)
1) Wash spaghetti squash and boil in a large pot of water for 10 minutes.
2) Carefully remove squash from the pot and set aside to cool. Peel and cube squash into 2 inch pieces.
3) In the meantime, bring water, ginger slices, and dried tangerine peel to a boil in a stockpot.
4) Add all ingredients to the stockpot. When bubbles start to appear at the side of the pot, skim the top foam off.
5) Let simmer uncovered at a medium heat for 3 hours. The soup should have reduced by approximately 20%.
6) Add salt to taste. Serve hot or store in the refrigerator when cooled.
Spaghetti squash has a very tough skin so take extra caution in peeling it. Cut the squash in half first, and then stand each section up on its flat side to cut vertically down and remove the peel.